This cauliflower pizza crust is crispy, low-carb, and gluten-free — and it tastes like a garlic cheese flatbread. If you've been curious about cauliflower crust pizza but haven't tried making one yet, this recipe is easier than it looks and even bread lovers will scarf it down.
I can’t wait to start making this recipe for Cauliflower Crust Pizza that I perfected earlier this year. I had heard a lot about cauliflower crust and was intrigued by this low-carb, gluten-free option. But I put off making it for over a year. Can anything really replace pizza? Even if it was tasty, surely, it must be a hassle to make. Nope!
This recipe really is easier than it might look, and even your kiddos and bread lovers will scarf it down. Of course it has a different texture than bread, but it tastes like a garlic cheese flatbread. So for all the times you’ve wanted to eat an entire pizza by yourself, now you can – guilt free! Veggie power!
Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Serves: 2
Ingredients
- 1 medium head cauliflower (chopped)
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup shredded Parmesan cheese
- 1/4 cup mozzarella cheese (or try feta for a more unique flavor!)
- sea salt
- 1 egg, slightly beaten
Instructions
- Preheat oven to 425.
- Cut the cauliflower into florets. Boil or microwave until soft enough to be easily pierced with a fork. Drain well. Pulse in a food processor or use a cheese grater to create a fine texture, slightly smaller than rice.
- Next, drain very well – even more than you think you need to. I used a small strainer and pressed the excess liquid out with a spatula and a towel. I even used a clean towel to wrap and wring out the cauliflower. Trust me, you don’t want a mushy crust.
- Now add the remaining crust ingredients and mix well. You can play around with the ratios of cheese, but I feel these amounts hold the crust together without being too cheesy. (I never knew there could be such a thing, but trust me, the first time I tried this, I couldn’t even taste the toppings.)
- Press the mixture into a crust formation on a baking sheet lined with parchment paper. The crust should be about 1/4 inch thick.
- Bake until golden brown, about 15 minutes, watching closely. Remove from oven, add desired toppings, and replace in oven, just until cheese melts.
Tips for the Crispiest Cauliflower Crust
The number one mistake people make with cauliflower crust is a soggy result. Here's how to avoid it:
- Squeeze out as much moisture as humanly possible. After ricing the cauliflower, wrap it in a clean kitchen towel or cheesecloth and wring it out hard. You'll be surprised how much liquid comes out. Do it twice if needed.
- Pre-bake the crust before adding toppings. The 15-minute bake sets the crust so it doesn't fall apart under the weight of toppings.
- Don't overload the toppings. A thin, even layer is key — heavy toppings will make the center soggy.
- Use parchment paper, not foil. The crust can stick to foil and tear when you try to move it.
- Let it rest 2-3 minutes before slicing. It firms up a little as it cools.
- Skip the minced garlic and brush the crust with our — same flavor, no chopping.
Our Favorite Topping Combinations
Just like a traditional pizza, you can top your cauliflower crust with whatever you like. Here are a few combos we love:
- Classic Margherita: Marinara sauce, fresh mozzarella, and torn basil leaves.
- Veggie Garden: Extra virgin olive oil base with arugula, mushrooms, tomatoes, red onion, and black olives. Finish with a drizzle of Healthy Harvest EVOO. For an herbier pizza, swap half the Kalamatas for our .
- Grilled Chicken Balsamic: Grilled chicken, roasted red peppers, goat cheese, and a drizzle of Healthy Harvest Balsamic Reduction.
- Simple White Pizza: Ricotta, garlic, mozzarella, and fresh cracked pepper.
Keep toppings light — this crust holds best with a thin layer, not a heavy pile.
Is Cauliflower Pizza Crust Healthy?
Cauliflower pizza crust is a solid option if you're watching carbs or avoiding gluten. Here's how it compares to traditional dough:
- Lower in carbohydrates. One serving of cauliflower crust has roughly 15-20g of carbs compared to 35-40g in a standard flour crust.
- Naturally gluten-free. Made with cauliflower, egg, and cheese — no wheat flour.
- Good source of vitamins. Cauliflower is rich in vitamin C, vitamin K, and fiber.
- Still contains dairy. If you need a dairy-free version, experiment with nutritional yeast in place of the cheese (the binding will change, so expect a softer crust).
It's not calorie-free — the cheese adds up — but compared to ordering a regular pizza, making your own cauliflower crust at home gives you far more control over what goes into it.